Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pistachio Raspberry Swiss Roll Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 34 reviews

  • Author: Sophia
  • Total Time: 12 hours 51 minutes
  • Yield: 10 to 12 servings

Description

This Pistachio Raspberry Swiss Roll Cake features a moist pistachio sponge cake rolled with a fresh raspberry filling and a fluffy whipped cream and cream cheese frosting. Garnished with ground pistachios, fresh raspberries, and mint leaves, this impressive dessert is perfect for special occasions or anytime you want a light yet decadent treat.

Ingredients

For Pistachio Sponge Cake:

  • 1 1/4 cup shelled pistachios
  • 6 large eggs, at room temperature
  • 1 cup white granulated sugar
  • 1 1/2 tsp vanilla extract
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 2 tbsp powdered sugar, for dusting the cake

For Raspberry Filling:

  • 2 cups raspberries, fresh or frozen (thawed)
  • 1/4 cup white granulated sugar, optional

For Whipped Cream Frosting:

  • 16 oz cream cheese (2 packages), softened
  • 3 cups heavy cream, well chilled
  • 1 1/2 tsp vanilla extract
  • 1 1/2 to 2 cups powdered sugar

For Garnishing the Cake:

  • Fresh raspberries
  • Mint leaves

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (177°C). Spray a 13×18-inch sheet pan with baking spray and line the bottom with parchment paper for easy release.
  2. Grind Pistachios: Place shelled pistachios in a food processor and pulse until coarsely ground. Set aside.
  3. Whisk Eggs and Sugar: In a stand mixer bowl, combine eggs, sugar, and vanilla extract. Whisk on high speed for 7 to 9 minutes until the mixture is thick, fluffy, and voluminous.
  4. Combine Flour and Baking Powder: In a separate bowl, sift together the flour and baking powder.
  5. Fold Dry Ingredients: Add the flour mixture to the whisked eggs in three batches, folding gently but thoroughly after each addition. Then fold in 1 cup of the ground pistachios.
  6. Bake the Sponge Cake: Spread the batter evenly into the prepared sheet pan and level with an offset spatula. Bake for 18 to 21 minutes until lightly browned and set.
  7. Roll Cake Warm: Immediately after baking, loosen edges with a knife and dust the cake top with powdered sugar. Invert the cake onto a clean kitchen towel, peel off parchment paper, then place the parchment on top and roll the cake loosely from the short end. Let cool completely rolled.
  8. Make the Frosting: Beat softened cream cheese until smooth (4-5 minutes). Add chilled heavy cream, vanilla, and powdered sugar, then whisk on medium-high speed until stiff peaks form. Keep chilled until use.
  9. Prepare Raspberry Filling: Mash raspberries with sugar (optional) in a bowl until you get a chunky puree. Adjust sugar to taste for sweetness or tartness.
  10. Assemble the Cake: Unroll cooled cake gently. Spread raspberry filling evenly over the sponge, then spread a few cups of whipped cream frosting over the berries without overfilling. Sprinkle some remaining ground pistachios over the frosting.
  11. Re-roll and Frost: Carefully roll the cake back up. Place on a flat platter, then frost the outside with remaining whipped cream frosting. Sprinkle more ground pistachios on the outside.
  12. Decorate: Transfer leftover frosting to a pastry bag and pipe dollops on top. Garnish with fresh raspberries and mint leaves.
  13. Chill: Refrigerate the assembled cake for at least 12 hours or overnight to allow flavors to meld and the sponge to soften for best texture.
  14. Serve: Slice the cake into 1-inch-thick pieces using a sharp serrated knife. Optionally serve with extra fresh raspberries for enhanced raspberry flavor.

Notes

  • Rolling the cake immediately while warm prevents cracking and makes it pliable.
  • Use chilled heavy cream for best results when whipping the frosting.
  • Control sweetness by adjusting the sugar in the raspberry filling as preferred.
  • Letting the cake chill overnight improves flavor melding and texture.
  • Use an offset spatula for even spreading of batter and frosting.
  • Ground pistachios can be reserved from initial grinding to sprinkle for garnish.
  • For easier slicing, chill the cake well beforehand.
  • Substitute fresh raspberries with thawed frozen raspberries if fresh are unavailable.
  • Prep Time: 30 minutes
  • Cook Time: 21 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sophiasrecipe.com/pistachio-raspberry-swiss-roll-cake-recipe/